Gluten Free Lemon Blueberry Muffin Tops Recipe - Food Fanatic
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Gluten Free Lemon Blueberry Muffin Tops Recipe

    4 Servings


  • 1/2 cup All-Purpose Gluten Free Flour
  • 1/2 cup Almond Flour
  • 1/4 cup Granulated Sugar
  • 3/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/8 teaspoon Salt
  • 1/4 teaspoon Cardamom
  • 1 Egg, beaten
  • 2 tablespoons Coconut Milk
  • 3 tablespoons Coconut Oil, melted
  • 1 teaspoon Pure Vanilla Extract
  • zest from one whole and juice from half a Lemon
  • 1 cup Fresh Blueberries


  1. Preheat oven to 375°F.
  2. Add gluten free all-purpose flour, almond flour, sugar, baking powder, baking soda, salt, and cardamom to a bowl and stir well.
  3. Then add in the beaten egg, coconut milk, coconut oil, and vanilla extract and mix well with a spoon.
  4. Add in the lemon zest and juice and blueberries and gently fold in so blueberries don’t break.
  5. Then, pile 4 roughly equal mounds of dough onto a baking tray – making sure they are spaced far apart.
  6. Bake for 30-32 minutes.
  7. Let cool and enjoy.


Gluten free lemon blueberry muffin tops photo